The wonderful thing about Festive Blackberry Crumble with Pecans, Oats and Gin is that you first have to make Festive Gin with Blackberries, Cinnamon and Bay. What a hardship - two delicious recipes, bursting with the flavours of Christmas, in one!
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas4
First cook the blackberries: remove the cinnamon and spices from the blackberries. The blackberries will look very plump because they are swollen with gin.
Place all the ingredients in a saucepan and bring to a gentle simmer.
Cook for 5 – 15 minutes, or until cooked to your liking.
The blackberries will make a lot of juice when you cook them – strain the juice from the stewed blackberries but save it to pour over the crumble when you serve it.
Transfer the blackberries to a baking dish and set aside to cool.
Now made this luscious festive crumble topping: melt the butter in a large sauce pan and cook until it darkens and smells nutty. (For more information to making brown butter, see here.)
Chop the pecan nuts.
Add the pecans, flour, oats, sugars and salt to the pan and mix well.
Cover the blackberries with the crumble and bake in the centre of a preheated oven for 30 - 40 minutes or until lightly browned and crispy.
To serve: add some vanilla ice cream to the centre of the crumble and pour over a little juice. Serve the remainder of the juice separately.
Equipment:
Blackberries:
If you do not have enough blackberries from the gin, you can: